@article{article83b4c8d3,
title   = {Technological and sensory evaluation of pineapple ice creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method},
author = {Borrin, Thais Ribeiro and Georges, Eduarda L and Brito-Oliveira, Thais Carvalho and Moraes, Izabel Cristina Freitas and Pinho, Samantha Cristina de},
year = {2018},
doi = {10.1111/1471-0307.12451},
journal   = {International Journal of Dairy Technology}
}